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Lemon Jello Cake

Moist Lemon Jello Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 (15.25 oz) box lemon cake mix
  • 1 (3 oz) package lemon gelatin powder
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 3/4 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (for glaze)

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch pan. Whisk the cake mix and gelatin powder together in a large bowl.
  2. Add the oil, eggs, and water. Beat with a hand mixer on medium speed for 2 minutes until smooth.
  3. Pour batter into the pan and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes.
  4. Combine the granulated sugar and 1/2 cup lemon juice in a saucepan; heat until the sugar dissolves. Poke the warm cake with a skewer and pour the syrup slowly over the top. Let sit 10 minutes.
  5. Once the cake is completely cool, whisk the powdered sugar with 2 tablespoons lemon juice and drizzle over the cake. Let set, then slice and serve.

Notes

You can make the cake a day ahead; the syrup soaks in more as it sits, and the flavor gets even better. If the glaze hardens too much in the fridge, let the cake sit at room temperature for 15 minutes before serving.